How To Cook Tomahawk Steak At Home

I'm going to cook it. I'm going to cook it about the way I cook most of my meat. We're going to see what it looks like. First of all, while I'm preparing it, I want my pan to be very hot because I'm going to grab it. Oh yes. I coat it with avocado oil. And then I'm going to season it with pepper and salt. I'm going to do it everywhere. Do the front. Behind. It's a piece of thick meat. Now, again, you can season it with whatever you want. But we just love pepper and salt here at Chef Dog for the most part. And that's it. I put it at room temperature. I put it there about an hour ago. That way, it cooks evenly. That's the idea behind that if you ask yourself the question. And now, I'm going to wait for this thing to be very hot. The way I test it is that I drop small drops of water on it. And as soon as this thing evaporates almost completely, I know it's good to go. After that, it will either go to the oven at 400 degrees or come out. Either I just keep it in the pan and put it on the barbecue at 400 degrees. I prefer the barbecue. So, I'm going to turn it on right away so that it heats up while we wait. I could say it's ready. We have smoke that escapes. OK. So, all I'm doing is putting it on. Usually, I do it for about two minutes on the side when I grab it because of its thickness. I'm going to do it for three minutes on the side. And I'm just improvising on this one. Let's see what its thickness is. A little less than three inches. Once again, I think eating meat is really good for you. In fact, Carnivore or Ceto diet, things like that. Eat meat, butter. In addition, you will see what we are going to do with the juice after eating it. It gives a very good sauce. Just turn it over. Oh, look at that. If we filmed this, I would probably cut it right there so that it comes off and is flat. But it looks pretty cool. Is this a Tomahawk video? No. We have a nice piece of Tomahawk steak, so it should look like a Tomahawk while we cook it. While he's doing that, I'm going to check my temperatures on the barbecue. I put it at 400 degrees, this thickness of meat. It will probably stay here for 20 minutes, but we want to check. I think everything is fine. So, at this stage, I'm going to turn it over because it's flatter this way. This smell smells so good. Look at that. That's all I do, friends. I have it at 400 degrees. I'm going to lower the temperature a little more because it's going too fast. So, keep an eye on it. I want to see where we were at the beginning, just to tell you. And we have reached about 81 degrees. I'm going to remove it at about 130 degrees. I like it pink in the middle. At the very end, or almost, when I think I have about 5 minutes left, I put a bunch of butter on it. It's been about 10 minutes. Let's see where we are in there. 86. Mix. So, what I'm going to do just because I don't want to. You know, the coal on one side is too strong. I'm going to turn it over and then maybe I'll go for another 10 minutes, but at the end I'll turn it over. OK. Oh, it smells so good. Oh, very good. We are at the 20-minute mark. Let's see that. 139 at least there. Oh. Damn. OK. Some of my pieces in there may be a little more cooked than I wanted. But what I like to do now, right at the end, put butter on it. Just like that. The more there is, the better it is, friends. Because I see these juices over there. It's avocado oil and meat juice, then this butter in there. It's delicious. So. 137. Oh. 128. Very good. Well. So, in general, what I like to do is when I have my last reading at 130, I remove it. Now, I had them everywhere. This could stick a little lower or higher in some places. So, you have to be careful in any case. Now, what I'm just going to do is wait for the butter to melt. When it's all melted, I'll take it out. Well, friends, it's there. It smells so good. That's how we do it here at Chef Don. I could have taken that, put it on the barbecue and cook it directly on the grill. But I wouldn't have had all this juice, this butter and all that. Oh. It adds so much flavor. Well, we've let this thing sit for about 10 minutes now. So, overall, this thing took about half an hour for us to cook it. But if you want to come and watch, you can see what it's in. All the juices. It's butter and it's meat juice. We're going to open it. I think now. And then I'm going to dip it in this juice. By rose. So, yeah. It went fast at the end. But that's where I am. If you like my roses, don't cook it as long as me or be more careful because it goes fast. Now, what we like to do too, is to cut this thing and put it in the juice as you see me doing it here. It's better. That's where I usually want mine. Right in there. So, this rose. Souvent aussi, je le laisse dans la poêle en fonte dans ce jus et nous le mangeons avec. Oh mon dieu, c'est tellement bon. C'est comme ça que nous faisons la plupart de nos nous faisons nos tris et nos filets, nos New Yorks. Je les fais tous cuire comme ça. Mais je le fais pour pouvoir mettre ce beurre dessus et tout le jus est toujours comme mariné dedans après. Je verrai. Ouais, c'est beau et rose. C'est ce que j'aime ça. Absolument délicieux. J'adore le tremper dans le jus ici après l'avoir laissé tremper dedans. Vous pouvez probablement voir à travers l'objectif de l'appareil photo à quel point c'est délicieux. Je vais vous dire, c'est meilleur que ça en a l'air. Merci, Brandon et Nat. Ils sont avec Calair International. Ce sont mes copains courtiers en immobilier commercial. Ils nous ont donné ça pour Noël. Alors, merci pour votre soutien. Vous voyez ce jus qui reste ici? Je vais maintenant le prendre et le verser dans un petit récipient que j'utiliserai pour cuisiner des trucs plus tard. Donc, genre demain ou quand je le voudrais, je prendrai ce jus et il sera congelé. Donc ce sera comme du suif. Je le récupérerai ensuite. Je le ferai fondre dans une autre poêle ou dans ce que je cuisine et j'aurai toute cette saveur et ce jus. Encore une fois dans quelque chose d'autre que je fais. Donc, comme si je devais faire un hamburger ou quelque chose comme ça et le faire cuire dedans. C'est incroyable. Alors gardez votre jus si vous le pouvez et réutilisez-le parce que c'est comme si vous goûtiez à nouveau tout ça. C'est incroyable. Aimez ceux que vous aimez. Dites-leur que vous les aimez. Mangez sainement et passez une bonne soirée. Je vous parlerai plus tard. Au revoir.